Authentic Cacio E Pepe

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1. 1Step 1: In a pot, bring water to a boil, ensuring the water is shallow rather than filling the pot. Lightly salt the water once boiling.
2. 2Step 2: Meanwhile, finely grate the pecorino.
3. 3Step 3: Using a mortar and pestle, grind the peppercorns to a fine consistency. Set aside 1.5 teaspoons of the pepper for use.
4. 4Step 4: Add the spaghetti to the boiling water and cook for half the time indicated on the package; it will finish cooking in the pan.
5. 5Step 5: While the pasta cooks, heat a stainless steel pan over medium heat. Add the 1.5 teaspoons of pepper and toast for a maximum of one minute, until aromatic but not burned.
6. 6Step 6: Once toasted, add a ladle of pasta water to the pan.
7. 7Step 7: After boiling the pasta for half the package time (e.g., 5 minutes if the package says 10), add the pasta to the pan to finish cooking—this process is called 'risottare'.
8. 8Step 8: Over medium heat, let the pasta finish cooking in the pan, moving it with tongs and shaking the pan. Add pasta water as needed; the goal is to release starch into the pan, leaving a little starchy liquid to help form the cream.
9. 9Step 9: While the pasta cooks in the pan, add a small amount of pasta water to the grated pecorino and mix with a fork until a paste forms. Set aside.
10. 10Step 10: When the pasta is al dente, remove the pan from heat. Wait 30 seconds, then add the pecorino mixture and stir quickly with tongs until a creamy consistency forms.
11. 11Step 11: Plate the pasta, spoon the creamy sauce on top, and add extra fresh pepper if desired.